Skip to main content New this month
Get the Allrecipes magazine

Lemon Pistachio Zucchini Bread

Rated as 4.6 out of 5 Stars

"A moist zucchini bread with lemon and pistachio for a unique flavor."
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 293 cals
Original recipe yields 20 servings (2 9x5-inch loaves)

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray.
  2. Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans. Watch Now
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Watch Now

Nutrition Facts


Per Serving: 293 calories; 15.3 g fat; 34.5 g carbohydrates; 5.3 g protein; 38 mg cholesterol; 258 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 18
  1. 20 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I made this on a whim to use up my zucchini in the fridge. This recipe is my new favourite for my B&B guests. I didn't have yogurt so substituted sour cream. It was perfect. I also drizzled ...

Most helpful critical review

I substituted milk for the yogurt. This came out fine, rose well, was cooked in the middle, not burnt, but it tasted weird. Odd flavor . . .

Most helpful
Most positive
Least positive
Newest

I made this on a whim to use up my zucchini in the fridge. This recipe is my new favourite for my B&B guests. I didn't have yogurt so substituted sour cream. It was perfect. I also drizzled ...

Big hit at our house. When I got ready to make this, all I had was vanilla Greek yogurt, so I used that in place of the plain yogurt. I made this in to 5 mini loaves (6" x 3 1/2")instead of 2 ...

I substituted milk for the yogurt. This came out fine, rose well, was cooked in the middle, not burnt, but it tasted weird. Odd flavor . . .

Substituted a few things to make it a bit healthier: used kefir (since dad is growing them so I had it on hand) instead of yogurt, and applesauce instead of oil. It was delicious. I love the le...

Made this exactly as recipe states (except couldn't find any shelled Pistachios in any local store-UGH) but it didn't come out quite right. Cooked for 35 mins in full heated oven then took it ou...

Absolutely Delicious! I made it exactly per the recipe, out of all the zucchinis bread I made, this one is my favorite!

This is exactly what I was craving. I read the reviews and took a few tips, while incorporating a couple of my own changes. I reduced the flour to 3 cups and added 1/4 wheat germ and 1/4 cup gro...

This was a huge hit at my pre-Renaissance Festival tailgate! So much so, I was asked to make a whole batch for one particular person. :) I only made one change, and that was to substitute walnu...

This is a great hit in our home. I didn't have pistachios so I used chopped walnuts. Yummy